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Moist Greek Yogurt Pumpkin Muffins Recipe

Moist Greek Yogurt Pumpkin Muffins Recipe
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★★★★★

4.9 from 20 reviews

Moist Greek Yogurt Pumpkin Muffins are a delightful fall treat, combining the rich flavors of pumpkin and warm spices with the creaminess of Greek yogurt. These muffins are subtly sweetened with brown sugar and maple syrup, making them a wholesome and satisfying breakfast or snack option. Made with simple ingredients and a hint of protein powder for added nutrition, they are perfect for a cozy autumn day.

Ingredients

Scale

Wet Ingredients

  • 3 tbsp melted coconut oil (or your preferred oil)
  • 1/4 cup packed brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup Greek yogurt, at room temperature
  • 8 oz canned pumpkin puree
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract

Dry Ingredients

  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 1 tbsp pumpkin pie spice blend
  • 1/2 cup vanilla-flavored protein powder (such as clean simple eats)
  • 1 1/4 cups flour (use all-purpose or gluten-free variety)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it lightly with oil to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, brown sugar, and pure maple syrup until well combined. Add the unsweetened applesauce, Greek yogurt, pumpkin puree, eggs, and vanilla extract, whisking until the mixture is smooth and homogeneous.
  3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, salt, pumpkin pie spice blend, and vanilla-flavored protein powder. This ensures an even distribution of leavening and spices for perfect muffins.
  4. Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined. Do not overmix as this could result in dense muffins.
  5. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
  6. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and slightly firm to the touch.
  7. Cool and Serve: Remove muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a wire rack to cool completely. Enjoy warm or at room temperature for a delicious snack or breakfast.

Notes

  • For a dairy-free option, substitute the Greek yogurt with a plant-based yogurt.
  • You can replace the vanilla-flavored protein powder with an equal amount of flour if you prefer.
  • Use gluten-free flour if you need a gluten-free muffin.
  • Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freeze leftover muffins for up to 3 months; thaw at room temperature or warm in the microwave before serving.

Nutrition

Keywords: Greek yogurt pumpkin muffins, moist pumpkin muffins, healthy pumpkin muffins, protein pumpkin muffins, fall recipes, easy muffin recipe

Find it online: https://deliciousdishspot.com/moist-greek-yogurt-pumpkin-muffins-recipe/